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Jalapeño Corn Bread Recipe

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Hint of jalapeño adds a nice flavor and spice to this moist corn bread.

Jalapeño Corn Bread Recipe (+)

Directions

Preheat oven to 375°.
Butter or grease a baking dish.
In a large mixing bowl, combine cornmeal, flour, sugar, baking powder and salt.
Mix with a fork.
Stir in the eggs, cream and melted butter.
Fold in corn, cheese and jalapeño pepper until well distributed.
Spoon batter into the prepared baking dish.
Bake until a cake tester or toothpick inserted in the center of the corn bread comes out clean, 35-40 minutes.

Note: You can use as much or as little jalapeño as desired in this recipe.

Container: 8 inch square or round baking dish

Prep Time: 10 minutes

Cook Time: 35 minutes

Serving Description: 2 inch square

Servings: 8

Enter desired servings:

Ingredients

-		1 cup yellow corn meal
-		1 cup flour
-		1/4 cup sugar
-		1 tablespoon baking powder
-		1 pinch kosher salt
-		3 large eggs
-		1 cup heavy cream
-		1/4 cup (1/2 stick) butter or margarine - melted
-		1 cup corn kernels - fesh, canned or frozen
-		2/3 cup cheddar cheese - grated - can substitute monterey jack or sharp cheddar
-		1 medium jalapeño pepper - seeded, chopped fine, or jarred jalapeño (3 teaspoons) chopped fine

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